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Restaurants›Jax Beach Bar and Grill›Jerk Caribbean Chicken Sandwich Recipe

Jerk Caribbean Chicken Sandwich Recipe

Name: Jax Beach Bar and Grills JERK CARIBBEAN CHICKEN SANDWICH Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 1 lb boneless skinless chicken thighs; 2 tbs olive oil; 2 tbs lime juice; 1 tbs soy sauce; 1 tbs brown sugar; 1 tsp ginger, grated; 2 cloves garlic, minced; 2 each scallions (green onions), chopped; 1 tsp fresh thyme leaves (or 1 tsp dried); 1 tsp allspice; 1 tsp ground cinnamon; 0.25 tsp ground nutmeg; 0.5 tsp crushed red pepper or Scotch bonnet (finely chopped) — adjust for heat; 1 tsp salt; 0.5 tsp black pepper; 1 cup fresh pineapple, small dice; 0.25 cup red bell pepper, finely diced; 0.25 cup red onion or shallot, finely diced; 2 tbsp fresh cilantro, chopped; 1 tbs lime juice; 1 tsp honey; 0.25 tsp salt; 0.125 tsp cracked black pepper; 2 cups green cabbage, shredded; 0.5 cup carrot, grated; 2 each scallions, thinly sliced; 0.5 cup mayonnaise; 1 tbs lime juice; 1 tsp apple cider vinegar; 1 tsp sugar

Inspired by Jax Beach Bar and Grill

Time1h

Serves4

Jerk chicken, topped with island slaw and pineapple salsa

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Ingredients

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Jerk Chicken

1 lb boneless skinless chicken thighs

2 tbs olive oil

2 tbs ReaLime juice

1 tbs Aged soy sauce

1 tbs Brown sugar

1 tsp Ginger, grated

2 cloves Garlic, minced

2 each Scallions (green onions), chopped

1 tsp fresh thyme leaves (or 1 tsp dried)

1 tsp allspice

1 tsp Ground cinnamon

1/4 tsp ground nutmeg

1/2 tsp crushed red pepper or Scotch bonnet (finely chopped) — adjust for heat

1 tsp Celtic sea salt

1/2 tsp black pepper

Pineapple Salsa

1 cup fresh pineapple, small dice

1/4 cup red bell pepper, finely diced

1/4 cup red onion or shallot, finely diced

2 tbsp Fresh cilantro, chopped

1 tbs ReaLime juice

1 tsp Honey

1/4 tsp Celtic sea salt

1/8 tsp Cracked black pepper

Island Slaw

2 cups green cabbage, shredded

1/2 cup Carrot, grated

2 each scallions, thinly sliced

1/2 cup Mayonnaise

1 tbs ReaLime juice

1 tsp Apple cider vinegar

1 tsp sugar

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Assembly & Bread

4 each burger buns or soft rolls

2 tsp butter, softened (for toasting buns)

1 tbs oil (for cooking)

Method

Jerk Chicken

Make the jerk marinade

In a medium bowl or blender, combine olive oil, lime juice, soy sauce, brown sugar, grated ginger, minced garlic, chopped scallions, thyme, allspice, cinnamon, nutmeg, crushed red pepper (or chopped Scotch bonnet), salt, and black pepper. Whisk or blend until a coarse paste forms. Taste and adjust heat/salt as desired.

Marinate the chicken

Place the chicken thighs in a zip-top bag or shallow dish. Pour half of the jerk marinade over the chicken (reserve remaining marinade for basting or discard if raw contact is a concern). Massage the marinade into the chicken, press out excess air, and refrigerate for at least 1 hour, ideally 4 hours or up to overnight.

Cook the chicken

Heat a heavy skillet or grill over medium-high heat and add 1 tbs oil. Remove chicken from marinade and let excess drip off. Cook chicken thighs 5–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and edges are nicely charred. If using a grill, cook over direct heat and move to indirect if flare-ups occur. Let chicken rest 5 minutes, then slice or leave whole to place on buns.

Pineapple Salsa

While chicken marinates, combine diced pineapple, red bell pepper, red onion, chopped cilantro, lime juice, honey, salt, and cracked black pepper in a bowl. Stir gently to combine. Taste and adjust lime, salt, or honey. Refrigerate until assembly. This salsa can sit up to 4 hours to meld flavors.

Island Slaw

In a medium bowl, whisk together mayonnaise, lime juice, apple cider vinegar, sugar, salt, and black pepper until smooth. Add shredded cabbage, grated carrot, and sliced scallions. Toss to coat evenly. Refrigerate for at least 15–30 minutes to let flavors meld. Taste before serving and adjust seasoning.

Assembly & Finish

Toast buns: Butter cut sides of buns lightly and toast in a hot skillet or on the grill until golden, about 1–2 minutes.

Warm chicken briefly if needed, then place one chicken thigh (or a portion of sliced chicken) on the bottom half of each bun.

Top chicken with a generous scoop of island slaw, then add 1–2 tablespoons of pineapple salsa over the slaw (or serve salsa on the side). Cover with the top bun and press gently.

Serve immediately while chicken is warm and buns are toasted. Offer extra lime wedges and hot sauce if desired.